When we were in Italy we ate bistecca fiorentina which a is a large cut of beef on the bone with both the sirloin and the fillet attached, traditionally it is only seasoned with pepper before it hits the grill and salt is added after, the reason for this is that the salt draws out a lot of the moisture from the beef. We also ate a dish called tagliata di manzo that basically translates into cut beef; a sirloin is normally used for this dish and is served with rocket and Parmesan.
Matt and I liked both recipes and despite tradition opted to fuse the two plates mentioned above together.
MATT SKINNER'S WINE RECOMMENDATIONS Fontodi Chianti Classico 2005 Tuscany, Italy
Giovani Manetti is one of the most highly regarded winemakers in Italy and his Tuscan estate, Fontodi ranks amongst the finest in Italy. It’s Manetti’s attention to detail in the vineyard that sets him apart from the rest. Think dark Morello cherry, leather, aniseed, tobacco, and super well-integrated cedary oak. There’s plenty of lush focussed fruit in the mouth that’s quickly hoovered up and balanced out by a wash of trademark dry grippy Sangiovese tannin. Incredibly versatile and naturally high in both tannin and acidity, Sangiovese has the structure to navigate all but the trickiest textures and still support a range of flavours, sweet and savoury. Bellisimo!
While Fontodi's wines are available in Australia, although you will have to look in order to find them, Australian versions of Sangiovese are well worth a look - try either Pizzini or Coriole, both also around the $30 mark.